Simple Cream of Broccoli Soup

4 servings
  • 2 tablespoons butter
  • 1/2 cup cream, heavy, light or
  • 1 onion, chopped
  • half-n-half
  • 1 russet potato, peeled and chop
  • Nutmeg, to taste
  • 6 cups canned chicken stock, warmed
  • Salt
  • 3 cups chopped broccoli florets and stems
  • Pepper

In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm

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4.0 34
I waited to the end result and found it to be a bit thin. I made a small roux and added it to simmer for a few min at the end. I love this soup. item not reviewed by moderator and published
This recipe was a good base start however, I altered after reading other reviews. I did use 2 cloves of garlic,garlic powder and parsley. A little corn starch is a great thickening agent for gravy, so I added about 1 tablespon. In addition, I also added cooked bacon for flavor. It was a bit to watery, so next time I will use less chicken stock, more cream , add a few more potatoes and some shredded cheddar cheese to thicken the soup. Top with chives, serve with a hearty bread. item not reviewed by moderator and published
I added garlic pepper and garlic powder. Next time I think I'll leave some broccoli out of the blender to add texture. I think it was tasty! Perfect fall soup. item not reviewed by moderator and published
good. mine's pretty delicious too... item not reviewed by moderator and published
I followed the recipe as written except that I used vegetable stock instead of chicken stock since I am a vegetarian. I found the finished soup to be too thin. Perhaps my potato was too small? Next time will use less stock or more potato. I also thought that it was a bit bland so I added approximately 1/3 tsp of curry powder and, man, did that brighten it up! Curry is a great compliment to broccoli. item not reviewed by moderator and published
I used this basic recipe to start my leftover vegetable soup. I had about 3-4 cups of leftover broccoli, a cup of chopped asparagus spears with garlic, and heavy cream that did not get used during the holiday. Since I didn’t have any chicken broth, I added four cups of water to make a vegetable broth. I used the food processor to finely chop the asparagus and broccoli spears--- leaving several flowerets in tact and added to the soup. The potatoes and heavy cream thicken the soup, nicely. I added spices to taste. item not reviewed by moderator and published
This recipe was alright. I thought it tasted too much like the chicken stock and not enough like a cream-based soup. After tasting it I added more cream to thicken it and let it simmer for quite a while longer to try and reduce the chicken stock out. I also roasted some broccoli florets in the oven and added those in at the end so that I could have a whole broccoli chunks in the soup. I'll definitely be altering this recipe by not adding so much chicken stock and by increasing the amount of cream. But overall, this was my first time doing a cream of broccoli and it was tasty and very easy to do. Oh, and my immersion blender did a great job instead of taking the soup out and putting it into a food processor. I didn't have to take the pot anywhere to puree the broccoli and potatoes. item not reviewed by moderator and published
This is the first time I have attempted to make cream of broccoli soup and this recipe was easy. I used garlic instead of nutmeg like the reviews said and it was great. item not reviewed by moderator and published
I took some of the advice of comments and added 3 cloves garlic instead of nutmeg. And also used 5 cups broccoli and 4 cups stock reducing both from original recipe. I used 2 sweet potatoes instead of regular and also used white pepper instead of regular and cut the cream. I think I will add more garlic next time and maybe some red chili flakes. Very yummy though. item not reviewed by moderator and published
I made a few deviations from the recipe...I used 4 cups of chicken stock instead of 6, I used a cup of cream and 2 large potatoes. I also added garlic when I put the onions in. The results are a thick creamy soup. Awesome! item not reviewed by moderator and published

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Spring Produce Guide